Typically omelettes could be an excellent choice for any meal, usually breakfast. This one I recommend saving for later in the day, as the more intense flavors might not sit well in a weak, morning stomach.
1/4-1/2 cup sliced baby portobella mushrooms
1/2 cup diced asparagus (thin ones, and discard the bottom ends - not the tips)
2 egg whites
1 egg
blue cheese
Warm the baby portabella mushrooms and asparagus in a frying pan, use extra virgin olive oil, not too much. Low heat about 2-3 minutes.
Mix the 2 egg whites and 1 egg in a bowl with a fork. Pour egg on top of mushrooms and asparagus.
Sprinkle crumbled blue cheese on top of egg. Fold omelette in half and cook.
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